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Pulled Chuck Roast(Pic's)

Another winner.

Here is how I did it
EVVO, Heavy BBBR, sat on the counter for about 2 hours
Indirect at 275 dome to internal of 165
Wrapped in foil at 165 and back on to a final internal of 205
Hickory for smoke
This was a 2.5lb chuck and took about 4hr 20mins
For some odd reason the Cyber Q went wiled the last time I added
some chunks of hickory, went to a temp of about 290 and took a while to
come back down.
But all in all this was a WINNER
and will do it again.
This forum is great for ALL us "New Eggers"
Thanks again for all the GREAT advice.




--------------------------------------------------------
South Dakota
KBØQBT
Large BGE, 
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI

And a deck box full of toy's


Comments

  • dougbackerdougbacker Posts: 277
    edited May 2013
    Son-in-Law say's he wants me to do pulled beef again:)
    Turkey Legs on today

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • Charlie tunaCharlie tuna Posts: 2,191
    Made a big mistake yesterday when considering making some "pulled beef"!  Got to the store and they had "on sale" some boneless bottom roasts.  Said "they should work".  Cooked them like i normally cook a chuck roast, and they turned into tough dried up LOG !!  They went in the garbage!!  Guess it's like trying to make pulled pork with a pork loin !!  Just didn't have the fat to cook correct!
  • Mattman3969Mattman3969 Posts: 7,324
    @dougbacker- looks good man!! I would eat that any day

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Que_n_BrewQue_n_Brew Posts: 577
    Good looking stuff Doug. I need to try this and will soon.
    PROUD MEMBER OF THE WHO DAT NATION!
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